This recipe for Pad Krapow with chicken is a lovely, greener take on the classic Thai dish.
Crisp, fresh green beans, onion and bell pepper bring plenty of texture and colour to the dish. I have used chicken mince, but you can easily swap it for pork mince if you prefer.
The marinade is full of authentic flavour from oyster sauce or hoisin, soy sauce, fish sauce and a hint of soft light brown sugar, which gives a perfect balance of salty and sweet. Fresh basil leaves are folded in at the end – use aromatic Thai holy basil if you can find it, but ordinary basil works very well too.
Serve with a portion of steamed rice and top with a crispy fried egg, the perfect finishing touch to this flavourful meal. A simple but delicious weeknight dinner with plenty of flavour and an Asian twist.
A greener Pad Krapow
This version of Pad Krapow is a little greener than the classic recipe. That said, in some places you will already find green beans in the dish, or what are known as long beans.
I have added fine green beans (haricots verts), bell pepper and onion. As well as giving the dish texture and freshness, the vegetables contribute extra fibre, vitamins and minerals. That makes this a healthy and nourishing weeknight favourite that is both filling and full of flavour – perfect if you want to combine flavour and health in your everyday meals.
Pad krapow with chicken and vegetables
Ingredients
- 250 g fine green beans (haricots verts)
- 400 g chicken mince
- 4-5 cloves garlic, finely chopped
- 1 onion, cut into strips
- 1 bell pepper, cut into strips
- 1 chilli, sliced
- 7 stalks basil, preferably Thai – leaves only
- Oil
- Freshly ground pepper
Marinade
- 4 tbsp oyster sauce – or hoisin
- 3 tbsp soy sauce
- 2 tsp fish sauce
- 2 tsp soft light brown sugar
To serve
- Rice
- Fried eggs
Method
- Pour boiling water over the green beans with a little salt and leave them to stand for 5 minutes. Drain well and cut into smaller pieces.
- Heat a frying pan with a splash of oil and brown the mince thoroughly. Meanwhile, mix the ingredients for the marinade.
- Add the garlic and cook for about a minute, then add the onion, green beans, bell pepper and chilli. Pour over the marinade and continue cooking for about 5 minutes.
- Fold in the basil leaves and season to taste with more soy sauce and freshly ground pepper.
- Serve the dish on a portion of rice, topped with a crispy fried egg.
Nutrition
Premium
Mums, den smagte virkelig godt
Hej Jane
Tusind tusind tak for de søde ord:)
Warm wishes, Dianna
Virkelig lækker og smagfuld ret. Jeg er fan ☺️
Hej Janni
Hvor er det dejligt du skriver det – tusind tak 🙂
Warm wishes, Dianna
Vi prøvede opskriften i dag og det var så godt. Det var som at være i Thailand igen. Vi puttede dog ekstra chili i 🙂
Hej Helle
Åhh hvor gør det mig glad at høre – hvor er det dejligt du skriver det. Tusind tak 🙂
Warm wishes, Dianna
Den var virkelig lækker. Som en generel kommentar – så ELSKER jeg du bruger skeer og dl som mål frem for vægt. Det gør livet så meget lettere. Og så et lille fif: Jeg har lagt mærke til, at du ikke skriver kalorier i dine opskrifter. Er helt med på, at det kan være besværligt – MEN – hvis du benytter chatGPT, så går det som en leg (hvis du skriver dem ind, så skal vi ikke alle sammen beregne). Jeg skrev simpelthen “hvor mange kalorier er der i det her” og pastede hele din opskrift ind – og vupti: Hvis retten er til 4 personer:
936.15÷4=234.04
936.15÷4=234.04 kcal pr. portion.
Og for øvrigt. TAK for dine skønne opskrifter!